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1
Dip and Boil the Octopus
40 Mins
Gentle simmer, ~95°C (203°F)
Bring a large pot of water with the bay leaf to a rolling boil. Holding the octopus by the head, dip it in the water for 5 seconds, lift it out, and repeat twice more so the tentacles curl. Then lower it in fully, reduce to a gentle simmer, and cook for 35–40 minutes until a knife slides easily into the thickest tentacle.
A rolling boil toughens octopus — keep the water at a lazy simmer with only a few bubbles rising.
Done when: A knife slides into the thickest tentacle with no resistance.
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2
Cool and Peel
10 Mins
Cold water, ~10°C (50°F)
Lift the octopus into a bowl of cold water and leave for 10 minutes. Rub the tentacles gently with your fingers to slip off the dark outer skin, leaving the pale flesh underneath.
Peel while the octopus is still slightly warm — cold skin clings and tears the flesh.
Done when: Pale, smooth tentacles with the dark skin removed.
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3
Make the Mayonnaise
5 Mins
Room temperature, ~22°C (72°F)
Put the egg, mustard, garlic, salt and lime juice in a blender. With the blender running, pour in the vegetable oil in a slow, thin stream until the mixture thickens into a glossy mayonnaise. Blend in the 15 ml of olive oil.
Pour the oil slowly — rushing it splits the mayonnaise. If it splits, blend in a spoonful of hot water.
Done when: Thick, glossy mayonnaise that holds its shape on a spoon.
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4
Blend the Olive Sauce
3 Mins
Room temperature, ~22°C (72°F)
Add the drained botija olives to the mayonnaise and blend until smooth and lilac-coloured. Taste and add a little more lime juice if the sauce needs brightness.
Blend just until smooth — over-blending warms the sauce and thins it.
Done when: A smooth, lilac sauce that coats a spoon.
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5
Slice the Octopus
5 Mins
Cold, ~4°C (39°F)
Chill the octopus for at least 20 minutes, then slice the tentacles into thin rounds, about 5 mm thick, and arrange them overlapping on a cold serving plate.
A cold, sharp knife makes clean rounds; a warm octopus tears.
Done when: Neat, even rounds fanned across the plate.
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6
Plate and Garnish
5 Mins
Chilled, ~4°C (39°F)
Spoon the olive sauce generously over the sliced octopus so every round is covered. Drizzle with the remaining olive oil, scatter with parsley, and chill for 20 minutes before serving.
The sauce should blanket the octopus, not pool beside it.
Done when: Every round coated in lilac sauce, glossy with olive oil.
auto_awesome Finishing Touches & Plating
Chill the plated octopus for 20 minutes so the sauce sets, then serve cold with boiled potatoes and crusty bread.
Peru
35m
